By The foodoodle kitchen · Published September 21, 2026
Beef Bourguignon
Beef braised slowly in red wine with carrots and mushrooms; a holiday-worthy weekend dish.
Serves 4 · Prep 30 min · Cook 2 h · 2 h 30 min total · Medium
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Ingredients
- 1 lb beef chuck roast, cut into 1-inch cubes
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp olive oil
- 2 medium carrots, sliced
- 8 oz button mushrooms, halved
- 1 medium onion, chopped
- 2 cloves garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 tsp fresh thyme
- 1 bay leaf
- 0 salt, to taste
- 0 black pepper, to taste
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Method
- Preheat your oven to 325°F (160°C). 5 min
- Heat olive oil in a large Dutch oven over medium heat. 5 min
- Brown the beef cubes in batches, about 5-6 minutes per batch. Remove and set aside. 15 min
- Add the chopped onion and garlic to the pot, sauté for 2-3 minutes until soft. 3 min
- Sprinkle flour over the onions and stir, cooking for about 1 minute. 1 min
- Return the beef to the pot, pour in the wine and beef broth. Stir to combine. 2 min
- Add carrots, mushrooms, thyme, and bay leaf. Season with salt and pepper. 2 min
- Bring the mixture to a simmer, then cover and transfer to the oven. 2 min
- Bake in the oven for 1.5 hours until the beef is tender. 1 h 30 min
- Remove from the oven and take out the bay leaf before serving. 5 min
